🍂 Pumpkin Soup Recipe-Warm, creamy, and naturally sweet — the perfect comfort food for a Canadian fall

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This soup brings out the natural sweetness of Korean kabocha pumpkin (Buttercup Squash) with a silky, buttery texture. 

It’s a cozy bowl that warms you from the inside out — perfect for cool autumn mornings, light suffer, or brunch with friends.

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🥣 Ingredients (2–3 servings)

• ½ to 1 Korean pumpkin (kabocha squash)  or Buttercup Squash

• ½ onion 

• 200 ml milk 

• 1 cup water or vegetable stock 

• 1 tbsp butter

• Salt & pepper to taste

• (Optional) a splash of heavy cream 

• (Optional) parsley or croutons for garnish

  
  

👩‍🍳 Instructions

1.      Prepare the pumpkin

• In a large pan or wok, heat the cooking oil over medium heat.

• Microwave for 3–4 minutes to soften the skin for easier peeling. 

2.      Pan-fry the onion

• Melt the butter in a pot over medium heat. 

• Add the chopped onion and pan-fry until soft and slightly golden — this helps bring out a rich, sweet flavour.

3.      Cook the pumpkin

• Add the pumpkin pieces and pan-fry lightly for a minute.

• Pour in water or stock, then simmer gently until the pumpkin becomes tender. 

4.     Blend until smooth

• Use a blender or hand mixer to puree until creamy.

  (For a smoother texture, strain through a fine sieve if you like.)

5.      Add milk and season

• Return the soup to the pot, pour in the milk (or cream), and reheat gently over low heat.

• Season with salt and pepper to taste.

6.     Serve & garnish

• Ladle into bowls and garnish with parsley or croutons.

• Enjoy your warm, comforting bowl of pumpkin soup! 

  
  

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💛 One spoonful, and you can feel autumn melting in your heart.

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Enjoy shopping @Galleria Supermarket!